Bring plenty of water to boil, add in the dry shiitake and turn off the heat. Let the mushrooms soak in the water for about 25 minutes or until soft. Drain them and chop them into bite size pieces.

Make the Sauce:

Combine the vegetable broth with the cornstarch and stir until well dissolved. Then add in the soy sauce, the fish sauce and the sherry. Stir and set aside until ready to use it.

Cook the noodles according to the instructions on the package. Drain and set aside.

Make the Stir-fry.

In a wok on high heat, add in one tablespoon of vegetable oil combined with half a teaspoon of sesame oil and a quarter of a teaspoon of chili oil, once the oil is hot, saute the cabbage for about 30 seconds, push the cabbage to the sides of the wok and right in the center of the wok add in the garlic and ginger, saute for another 30 seconds, then season with a pinch of salt, push everything to the sides of the wok and add in the shiitake mushroom, mushrooms should be already chopped into small pieces. Saute the mushrooms for about 2 minutes.

Once the mushrooms are softer, now remove everything for the wok and set aside for a minute

In the same wok, now heat up the soy sauce mixture, just warm it through for about 30 seconds or so. Then add in the noodles and toss together for about a minute so the noodles will absorb the sauce.

After a minute or so add n the green onions and stir fy for another minute. Add in the rest of the ingredients and continue to stir fry for another minute or two or until everything is well heated through.